{"id":160,"date":"2020-10-08T12:01:00","date_gmt":"2020-10-08T16:01:00","guid":{"rendered":"https:\/\/vineverything.wordpress.com\/?p=160"},"modified":"2020-10-08T12:01:00","modified_gmt":"2020-10-08T16:01:00","slug":"buttercream-buttercream-and-buttercream","status":"publish","type":"post","link":"https:\/\/www.vineverything.com\/?p=160","title":{"rendered":"Buttercream, buttercream, and buttercream"},"content":{"rendered":"\n

I have had two baking adventures since I’ve last written about it and instead of writing up two separate posts, I figured I’d just condense the two into one post.<\/p>\n\n\n\n

The recent upswing in baking activity was mostly inspired by The Great British Baking Show<\/em>. After we were completely out of Sugar Rush<\/em> episodes to watch, we decided to give this a try and oh boy did we get sucked in. All of the different types of baking really inspired me to branch out, though my steps have been baby-sized, as I’ll describe a bit later.<\/p>\n\n\n\n

I made chocolate cupcakes and once again made American buttercream. It has four ingredients: butter, confectioner’s sugar, vanilla extract, and a touch of milk. The recipe I was following called for four cups of confectioner’s sugar which is entirely too many, but unfortunately not adding enough means that the buttercream doesn’t turn out very stiff and decorating becomes difficult. I talked about this in my last baking-related post<\/a> as well.<\/p>\n\n\n\n

I made the mistake of reading the comments on that recipe and someone mentioned that they used salted butter and added a teaspoon of salt to the recipe and it helped to counteract the sweetness. So I decided to try that. Luckily, I already had unsalted butter warmed to room temperature, and being the lazy creature that I am didn’t bother to try to get salted butter going. And that was a great decision. Because the next thing I did was add a whole teaspoon of salt into the buttercream (along with all four cups of confectioner’s sugar!) and the whole thing came out Way. Too. Salty.<\/p>\n\n\n\n

But on the bright side, my piping skills are improving. Oh and I got this boysenberry beauty!<\/p>\n\n\n\n

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As you can see in the group cupcake image, not all of them turned out, but I really like the ones I took individual photos of! I think they look really nice and I’m quite proud of the effort. And for the worst looking ones I added some star sprinkles. But do you see that vibrant blue! That is the magic of gel food dye. I’m really happy with how that color turned out.<\/p>\n\n\n\n

I eventually learned that the cupcakes (but more specifically, the buttercream) tasted better at room temperature and not directly out of the refrigerator, so I started warming them up before eating. The buttercream was much more palatable like that. Mostly the problem was the salty aftertaste, as the salt wasn’t super noticeable while you were actually eating it. And a few days after baking I swear the salt was less noticeable. The buttercream was starting to develop droplets on it as well, which I had never seen before (I store them in the fridge) so I’m assuming some sort of chemical reaction took place. In any case, I ate them all.<\/p>\n\n\n\n

The Second Bake: The Rebakening<\/p>\n\n\n\n

I still had that one box of lemon cake from mah gurl Betty Crocker, so I added in some poppy seeds and made lemon poppy seed cupcakes.<\/p>\n\n\n\n

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Inspired by our dive into The Great British Baking Show<\/em> and perpetually disappointed with American buttercream, I decided to make Swiss meringue buttercream, as I had heard the phrase a million times on my various baking shows. So, with an internet recipe in hand (and a recently purchased food thermometer), I divided the ingredients in half (because that would have made wayyy too much frosting) I made Swiss meringue buttercream. And it was glorious!<\/p>\n\n\n\n

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Swiss meringue is made by heating egg whites and sugar and then whisking them together until they form stiff peaks. As you can see above, it had to go onto the stove for a bit until it reached 160 degrees F. Once at that temperature, into the stand mixer it went! I beat it until it came back down to 90 degrees and at that point, it had made those peaks and I was able to taste it. And it tasted just like marshmallow! Amazing. Then add in the butter, etc.<\/p>\n\n\n\n

And naturally I did some more experimenting with piping (along with a few favorite patterns) and this time I used regular food dye, but it was the neon collection. The one note on the recipe I didn’t heed was the fact that Swiss meringue buttercream was especially temperature sensitive, so next time I’ll have to portion out how much buttercream goes into my piping bag at any given time, as this time I just kind of shoved most of it in there and it was on the runnier side by the end.<\/p>\n\n\n\n

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Conclusion: Swiss meringue buttercream is officially my cupcake frosting from now on! I’m really glad I tried it out because it was delicious, not too sweet, and tasted great even right out of the fridge. And it’s definitely not something I would have attempted without a stand mixer. So a huge thanks to my darling husband for getting it for me!<\/p>\n\n\n\n

And so that’s really it! Other than the pumpkin muffins I made for my toddler (that are healthy and delicious!) I didn’t really do much baking. The muffins don’t much make for compelling visuals, so I don’t feel compelled to add any photos here.<\/p>\n\n\n\n

V<\/p>\n","protected":false},"excerpt":{"rendered":"

I have had two baking adventures since I’ve last written about it and instead of writing up two separate posts, I figured I’d just condense the two into one post. The recent upswing in baking activity was mostly inspired by The Great British Baking Show. 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